Today, I am taking you to Rwanda for igisafuliya, a delicious dish prepared with chicken, vegetables and plantain.
It’s good for one to learn a lot of different food recipes for various dishes prepared in different countries world wide.
Today’s course meal Igisafuliya, also called igisafrya, or igisafuria. The word means “pot” in Kinyarwanda, one of the official languages of Rwanda along with French and English. This dish, as well as many of its variants, bears this name as it is entirely prepared in one pot, similarly to a Moroccan or Algerian tajine.
- 4 chicken thighs
- 2 onions , chopped
- 2 leeks (white and green parts), thinly sliced
- 4 green bell peppers , seeded and cut
- 4 tomatoes , peeled, seeded, and diced
- 5 celery stalks , chopped (including leaves)
- 4 plantain bananas , peeled, cut in half lengthwise and then cut in half
- 10 oz. spinach , fresh or frozen
- 3 tablespoons tomato paste
- 4 tablespoons sunflower oil
- 1 hot pepper (optional)
- In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
- Add onion, leeks and peppers. Stir and leave about 10 minutes, stirring occasionally.
- Add the tomatoes, celery and tomato paste and mix well. Cook on medium heat for 15 minutes, stirring regularly.
- Cover with water, salt, pepper and bring to a boil. Reduce the heat to low and simmer for about 15 minutes.
- Then remove 2 pieces of chicken, place the plantains, cover them with the spinach and put the chicken back on top. Add water if necessary so that the bananas are fully submerged.
- Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. The liquid should not evaporate too much during cooking, as there should be a lot of sauce left.